Garlic-Studded Lamb Leg Steak


Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With whoever you like, but not for a tête-à-tête


  • 12 black Kalamata olives
  • 6 garlic cloves
  • 2 branches of rosemary


Pit the black olives. Peel and quarter the garlic cloves and remove the sprout in the middle. Cut the rosemary into small tufts.

Cut the anchovies in two.

Make small incisions in the lamb steaks using a pointed knife.

Insert garlic, olives, anchovies and rosemary. Cook over high heat for 5 minutes on each side. Season with pepper, place the salt on the table (the anchovi